Ingredients

Method

Preheat the oven to 200°C/180°C fan/Gas 6. Using a pastry cutter, cut bite sized disks (4cm wide) from the pastry and lay them onto a greased baking tray.

Pierce each disk a few times using a fork and brush with a little beaten egg. Top each with a slice of stilton, pressing it down in the middle a little. Cook in the oven for 10 minutes.

Take out of the oven and add about ¼ tsp of Streamline Apricot Jam to each canapé and a piece of chopped walnut. Return to the oven for 5 minutes until they’re browned. Allow to cool for a few minutes and serve warm or cold.